Maple-Glazed Carrots with Ginger and Lemon
By Joe
Source: NYT Cooking.
Whole slender carrots braised in butter with ginger, maple syrup, lemon zest, thyme and a pinch of cayenne, then reduced uncovered to a sticky glaze and finished with lemon juice.
Always check the labels of the products you use.
Method
- 1
Start the glaze. Melt the butter in the pan over medium-high heat and stir in the ginger for 30 seconds until fragrant.
- 2
Braise. Add the carrots, maple syrup, lemon zest, thyme, salt, cayenne and water. Bring to the boil, cover, turn the heat to low and simmer for 12-15 min, turning once, until a knife slides in with a little resistance.
- 3
Glaze and serve. Uncover, raise the heat to medium-high and boil for 3-5 min, rolling the carrots, until the liquid turns to a sticky glaze that coats them. Watch closely at the end, as maple syrup burns quickly. Discard the thyme and zest, add the lemon juice and pepper, and serve.
Storage
Refrigerate covered up to 3 days. Reheat in a pan with a splash of water until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- High fibre: 3 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 97 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
9.1 g per serving
18.2 % of the 50 g daily maximum · 36.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 30 cm frying pan with lid
- tongs
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 168 kcal |
| Protein | 1.8 g |
| Carbohydrate | 27.5 g |
| of which sugars | 17.5 g |
| of which free sugars | 9.1 g |
| Fat | 6.6 g |
| of which saturates | 3.9 g |
| Fibre | 5.1 g |
| Salt | 1.04 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
